This butter cake is a caramel cake from Southern Woman a few years back. It uses equal volume—and thus 2x by weight—of sugar:flour. This is 2x what Rose (generally) uses, so I used her tecnique for the angel food cake in RHC—adding grated unsweenened chocolate to the batter. I grated 1 oz of frozen unsweetened chocolate, and I tossed it with the last flour addition for a tweeded caramel cake that isn’t too sweet.

For the ganache, I had 10 oz. of yummy, orangy syrup left over from making orangettes. It was about the thickness of corn syrup, and Rose says corn syrup is about half the sweetness of sugar by volume, so I guestimated that I had about 5 oz sugar, 5 oz water in my 10 oz. I made a “regular” ganache (50% cream, 50% chocolate), but I used a darker chocolate (to compensate for the sweet syrup), and I used a bit less cream (because of the added water), but not too much less cream (because darker chocoalte requires more liquid). It took a long time to set up, about 14 hours, but it was great!